Vegan Lentil, Cauliflower & Squash Curry
A rich red lentil curry made with roasted cauliflower spinach butternut squash and Indian spices
INGREDIENTS
Coconut Milk, Cauliflower (14%), Red Lentils (9%), Water, Onion, Sweet Potatoes, Butternut Squash, Cherry Tomatoes, Spinach, Olive Oil, Salt, Garam Masala, Ground Turmeric.
HOW TO HEAT
Our cooking instructions are only a guide. Adjust according to power rating or personality of your appliance. Make sure food is piping hot before serving.
| For best results oven cook from frozen. | Serves 1 (310g) | Serves 2 (620g) | |
|
OVEN
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Preheat oven to 220° C / 200° C fan / gas mark 6. Remove sleeve and pierce film twice with fork. Place on a baking tray in the oven. Carefully remove film and stir. Allow to stand for 1 min and ensure food is piping hot before serving. | 30-35 mins |
40-45 mins |
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MICROWAVE
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Remove sleeve and pierce film twice with fork. Place in centre of microwave and heat at 800W. Carefully remove film and stir. Allow to stand for 1 min and ensure food is piping hot before serving. | 8 mins |
10-12 mins |
HOW TO STORE
Keep frozen -18°.
HOW TO RECYCLE
This tray and slip are 100% recyclable, please rinse first.
NUTRITIONAL INFORMATION
| Typical Values | Per 100g | Per Serving |
|---|---|---|
| Energy | 329 kJ (79 kca) | 1031 kJ (247 kcal) |
| Fat (of which saturates) | 4.6 g (3.9 g) | 14 g (12 g) |
| Carbohydrate (of which sugars) | 7.1 g (2.4 g) | 22 g (7.5 g) |
| Fibre | 1.4 g | 4.4 g |
| Protein | 1.8 g | 5.8 g |
| Salt | 0.43 g | 1.3 g |